The Bitter Truth Videos

Old Cuban Cocktail with Robert Hess

Using the Old Cuban Cocktail as an example which was first created by Audrey Saunders of the Pegu Club in NYC, Robert Hess demonstrates how double straining can lift your cocktail mixing skills to a more refined level. While everyone mixing cocktails should have a Hawthorn strainer or Julep strainer at hand, double-straining a shaken cocktail will hold back any little ice-shards that result from shaking. Double straining will also help keeping citrus pulp or pieces of muddle fruit or herbs out of the drink.

Old Cuban Cocktail

Ingredients:
30 ml (1 oz) Sugar Syrup 1:1
25 ml (3/4 oz) fresh Lime Juice
6 or 7 leaves of fresh mint
45 ml (1 1/2 oz) aged Rum
1 dash The Bitter Truth Aromatic Bitters
60 ml (2 oz) Champagne or Sparkling Wine

Instructions:
Add first three ingredients to your mixing tin. Muddle gently. Add rum and bitters and shake with ice to chill and dilute. Double strain into a cocktail coupe or champagne coupe. Top with Champagne.

Bijou Cocktail and Right Garnish with Robert Hess

The Bijou Cocktail is quite an old drink and seemed to appear first in Harry Johnsons Bartenders Guide published in 1900, meaning that the drink certainly was around a few years before already. The preparation is relatively simple using equal parts of gin, sweet vermouth and green Chartreuse all balanced out with the addition of orange bitters. Simple and elegant this drink is, simply squeeze a fresh lemon peel over its surface and enjoy like our forefathers did.

Bijou Cocktail

Ingredients:
30 ml (1 oz) Gin
30 ml (1 oz) Sweet Vermouth
30 ml (1 oz) green Chartreuse
1-2 dashes of The Bitter Truth Orange Bitters
Lemon peel

Instructions:
Stir ingredients with ice and strain into a pre-chilled cocktail glass and finish with a lemon peel.

Champs Elysee Cocktail with Robert Hess

There has been beautiful glassware in the past and although we like minimalistic design it can be a bit boring when it comes to the right glass for your beautiful and elegant drink. A richly decorated glass will simply make for a better overall experience and as Robert Hess shows some very nice glassware in this little video one will understand the point. Watch him making the Champs Elysee Cocktail served in a very nice coupe glass.

Champs Elysee Cocktail

Ingredients:
30 ml (1 oz) Cognac
30 ml (1 oz) fresh Lemon Juice
8 ml (1/4 oz) green Chartreuse
1-2 dashes of The Bitter Truth Aromatic Bitters
Lemon Peel

Instructions:
Shake ingredients with ice and strain into a pre-chilled cocktail glass and finish with a lemon peel.

Pre-Chill Your Cocktail Glass with Robert Hess

It takes very little effort to pre-chill your glass, so it`s even more surprising that some bars will still pour your drink into a none chilled, or even worse fresh out of the dishwasher, glass before serving it to you. An unchilled glass can raise the temperature of your drink within seconds by a few degrees celsius destroying the enjoyment rapidly. Nobody wants a warm drink that is supposed to be crispy cold. But watch Robert to see how simple it will be to chill your glasses…

Rob Roy Cocktail

Ingredients:
60 ml (2 oz) Scotch Whiskey
25 ml (3/4 oz) Sweet Vermouth
1-2dashes of The Bitter Truth Orange Bitters

Instructions:
Stir ingredients with ice and strain into a pre-chilled cocktail glass and finish with a lemon peel.

Ace of Clubs Cocktail with Charlotte Voisey

When Charlotte Voisey was asked to create a simple yet sophisticated drink for a Manhattan Restaurant she remembered the greatest cocktails ever created like the Martini, Manhattan, Margarita or Daiquiri Cocktail use only three ingredients. Her result is a simple combination of Scotch Whisky, Ginger Syrup and Jerry Thomas Bitters of The Bitter Truth. Want to learn how it`s made? Here you go…

Ace of Clubs Cocktail

Ingredients:
60 ml (2 oz) Monkey Shoulder Scotch Whiskey
15 ml (1/2 oz) Ginger Syrup
3 dashes of The Bitter Truth Jerry Thomas Bitters

Instructions:
Stir ingredients with ice and strain into an rock glass over large ice cubes.

Airmail Cocktail Variation with Charlotte Voisey

The traditional Airmail Cocktail, is similar to the French 75 Cocktail and is rum based, honey is the sweetener of choice and lime juice replaces lemon juice. Arguably, the Airmail could also be thought of as a sparkling Daiquiri. Here Charlotte layers on the flavors of both fresh muddled pineapple and The Bitter Truth Aromatic Bitters.

Airmail Cocktail

Ingredients:
5 or 6 chunks of fresh pineapple
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) 2:1 Honey Syrup
30 ml (1 oz) Flor de Caña Seven Year Rum
2 dashes of The Bitter Truth Aromatic Bitters
45 ml (1 1/2 oz) Champagne or sparkling wine

Instructions:
Muddle the pineapple in a mixing glass. Add all other ingredients except Champagne. Shake with ice. Double strain into a Champagne flute and gently top off with Champagne. Garnish with a mint leaf.

Casino Cocktail with Robert Hess

The Casino Cocktail is a drink that is widly published in old cocktail books so one can assume it has been pretty popular in the old days. The Savoy Cocktail book holds the version Robert Hess is explaining in this little video. If you like drinks that are heavy on the gin side, you`ll like this straight forward drink.

Casino Cocktail

Ingredients
60 ml (2 oz) Gin
5ml (1/8 oz) fresh Lemon Juice
5ml (1/8 oz) Maraschino Liqueur
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with a cocktail cherry.

The Bridal Cocktail with Robert Hess

The Old Waldorf Astoria Bar Book is one of those books one can always go back to if a tasty little drink is needed. Somewhat close to a Sweet Martini Cocktail the addition of a tiny bit of Maraschino Liqueur adds a tasty extra bit of cherry to this drink. Watch Robert Hess making up one of those old classics for you…

Bridal Cocktail

Ingredients:
60 ml (2 oz) Dry Gin
30ml (1 oz) Sweet Vermouth
1 dash Maraschino Liqueur
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Smoking Monkey Cocktail with Jamie Boudreau

The Smoking Monkey is an original cocktail recipe from Canon Bar in Seattle and was inspired by hints of banana that Jamie noticed in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.

Smoking Monkey Cocktail

Ingredients:
45 ml (1 1/2 oz) Banana infued Jameson Irish Whiskey
15 ml (1/2 oz) Pedro Ximenez Sherry
3 dashes The Bitter Truth Aromatic Bitters
Smoky Islay Scotch for misting

Instructions:
Shake with ice. Mist a chilled cocktail glass with a smoky Islay Scotch (like Ardbeg). Strain cocktail into the prepared glass. Garnish with a neon monkey bathed in the same smoky Islay Scotch.

Eye Opener Cocktail with Robert Hess

Mornings can be difficult to deal with, especially if you had a night out before and you are still suffering from the aftermath of your alcoholic delights. Fortunately our forefathers and mothers restoring concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert Hess shows the Eye Opener Cocktail based on some aged rum, apricot liqueur and an egg yolk making it perfect for breakfast or brunch.

Eye Opener Cocktail

Ingredients:
45 ml (1 1/2 oz) aged Rum
1/2 teaspoon The Bitter Truth Apricot Liqueur
1/2 teaspoon Orange Curacao Liqueur
1 teaspoon grenadine
1/2 egg yolk

Instructions:
Dry shake to emulsify ingredients. Add ice to shaker and shake to chill and dilute. Strain into a chilled rocks glass.

King`s Elixir Cocktail with Jamie Boudreau

This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.

King`s Elixir Cocktail

Ingredients:
45 ml (1 1/2 oz) Gin
15 ml (1/2 oz) Dolin Blanc Vermouth
8 ml (1/4 oz) Goldwasser
2 dashes The Bitter Truth Celery Bitters

Instructions:
Stir ingredients with ice. Spritz oil of large lemon zest over chilled coupe. Add zest to glass. Strain cocktail into glass then remove lemon zest.

Apricot Lady Cocktail with Robert Hess

In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.

Apricot Lady Cocktail

Ingredients:
30 ml (1 oz) white Rum
30 ml (1 oz) The Bitter Truth Apricot Liqueur
15 ml (1/2 oz) fresh Lime Juice
8 ml (1/4 oz ) Orange Curacao Liqueur
1/2 egg white

Instructions:
Vigorously dry shake all ingredients to fully emulsify egg white. Remove strainer spring, if used, and add ice to mixing tin. Shake to chill and dilute. Strain into a chilled cocktail coupe.

Chamomile Sour Cocktail with Jamie Boudreau

At Canon, Jamie Boudreau`s bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.

Chamomile Sour Cocktail

Ingredients:
60 ml (2 oz) Chamomile infused Scotch Whisky
25 ml (3/4 oz ) fresh Lemon Juice
15 ml (1/2 oz) Sugar Syrup (2:1)
3 to 4 drops The Bitter Truth Creole Bitters
1 egg white

Instructions:
Add all ingredients to mixing tin. Froth or whip with a dairy frother or dry shake to emulsify. Add ice to tin and shake vigorously. Strain into a cocktail glass. Gently apply drops of bitters to foam. Draw a toothpick or straw through the bitters to create a nice design.

Eagel`s Dream Cocktail with Robert Hess

The Eagle`s Dream Cocktail is a light and delicious gin cocktail with a frothy texture which is just perfect for brunch. Robert Hess adds some great advice on dry shaking a cocktail by using the spring of a hawthorne strainer. This little trick is adding a thick froth to cocktails that use egg white and require a dry shake without adding dilution.

Eagel`s Dream Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) The Bitter Truth Violet Liqueur
15 ml (1/2 oz) fresh Lemon Juice
1/2 tsp. granulated Sugar
1 Egg White

Instructions:
Dry shake without ice. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice. Strain into cocktail glass.

Queen’s Park Swizzle Cocktail with Robert Hess

The Queen’s Park Swizzle is a rich and flavorful rum based tiki cocktail and was a favorite of tiki legend Trader Vic. The drink was named for the oasis that was the Queen’s Park Hotel, formerly located in Trinidad’s Port of Spain. Robert demonstrates the proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

Queen`s Park Swizzle

Ingredients:
90 ml (3 oz) aged Rum
8-10 Mint Leaves
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) Demerara Sugar Syrup (2:1)
1 dash The Bitter Truth Aromatic Bitters

Instructions:

Gently muddle mint leaves in a Collins or long drink glass. Add rum, sugar syrup, lime juice and bitters. Fill the glass with crushed ice and swizzle to combine ingredients. Finally top with more crushed ice and serve with straws. Cheers